Air Fryer "Sun-Dried" Tomatoes
During the past summer, I faced the challenge of preserving the surplus of grape tomatoes from my garden. Sun-drying seemed like the only solution, but the sun was notably absent. Thankfully, my trusty air fryer came to the rescue! I tailored this method for a small air fryer, accommodating 5 ounces (about 12 grape tomatoes) for convenient small-batch processing. You can store these in an airtight container in the freezer for rehydration or pack them in oil and keep them in the refrigerator for use in salads, soups, sauces, and more.
Ingredients
- 5 ounces red grape tomatoes, halved
- ¼ teaspoon olive oil
- salt to taste
Instructions
- Preheat an air fryer to 240 degrees F (115 degrees C).
- Place tomatoes in a small bowl. Add olive oil and salt. Stir until evenly combined. Transfer tomato halves to the air fryer basket, skin-side down.
- Air fry for 45 minutes. Using a spatula, smash tomato halves and air fry for an additional 30 minutes.
- Transfer tomatoes to a paper towel-lined plate and let sit for 1 hour. Repeat with remaining tomatoes you are needing to use.
Nutrition
Calories: 20kcalCarbohydrates: 3gProtein: 1gFat: 1gSodium: 6mgPotassium: 158mgFiber: 1gVitamin C: 14mgCalcium: 4mg
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